This recipe is a great option for breakfast, lunch boxes, or an after school snack sometimes all in the same day. It's especially good for those who don't like regular breakfast foods.
2 1/3 cups all-purpose flour
1 cup sugar
3/4 cup semisweet chocolate chips
1/3 cup unsweetened cocoa
2 teaspoons baking powder
3/4 teaspoon salt
1 cup ricotta cheese
2 large eggs, lightly beaten
1 1/3 cups 2% or whole milk
1 teaspoon pure vanilla extract
1/4 cup canola oil
How to Make It
Preheat the oven to 350°. Spray a 1/4-cup muffin tin lightly with cooking spray.
Mix the flour and next 5 ingredients (through salt) in a large bowl.
Place the cheese in a medium bowl. Add the eggs, one at a time, beating well after each addition. Whisk in the milk and vanilla until blended. Fold the cheese mixture and oil into the flour mixture until just blended.
Spoon the batter into the muffin cups, and bake 25 minutes, or until a wooden pick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool on a wire rack.
This garners four stars mainly for the simple fact that it's chocolate, but it could use some improvement. The cake part is not very chocolatey and relies a bit too much on the chips for the overall flavor. Perhaps mixing the cocoa with the oil and/or milk and heating it prior to mixing with the other ingredients would deepen the chocolate flavor. Also the the muffins were flattish rather than round-topped because the batter was too thin. I may try more flour or less liquid next time to fix this. Like the other reviewer I used white wheat flour, but decreased the bake time by 4 minutes, which seemed about right. I used a regular muffin tin and had a baker's dozen good-sized muffins.
These were a hit with adults and kids. They're great with coffee. I made them with KA white wheat flour and they were a smidge dry. I may add a bit more oil next time or mix some white flour in with the wheat. They freeze well, too.
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